Bar H: Green tea chocolate truffles
“My friend Varuni has the most amazing tea shop in Hobart; it’s called Chado. I love to use her green tea in this recipe because it’s so fresh and alive, and with chocolate it’s a wonderful combination.” - Hamish Ingham, Bar H, Sydney
Search for similar recipes...
Bar H: Green tea chocolate truffles
Serves
25
Cooking Time
Prep time 30 mins, cook 10 mins (plus infusing, setting)
|
250 ml (1 cup)
|
pouring cream
|
|
20 gm (1/3 cup)
|
green tea leaves
|
|
600 gm
|
dark chocolate (65% cocoa solids), finely chopped
|
|
For dusting:
|
Dutch-process cocoa
|
|
1
|
Bring cream and tea just to the boil over medium-high heat, remove from heat and stand to infuse (30 minutes). Strain through a fine sieve, pressing leaves with the back of a spoon to extract cream (discard leaves).
|
|
2
|
Melt half the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat, add cream mixture, stir to combine, cover and refrigerate until set (2-3 hours).
|
|
3
|
Melt 200gm of remaining chocolate over simmering water, add remaining chocolate and stir until smooth.
|
|
4
|
Scoop balls of tea chocolate mixture with a melon-baller, coat in melted chocolate, shake off excess and set aside on a wire rack to set (25-30 minutes). Dust with cocoa and serve. Alternatively, truffles will keep in an airtight container in the refrigerator for a week. Bring to room temperature before serving.
|
This recipe is from the December 2011 issue of Australian Gourmet Traveller.
Drink Suggestion Oolong tea.
RECIPE Hamish Ingham, Bar H, Sydney
PHOTOGRAPHY William Meppem
STYLING Lucy Weight
DRINK SUGGESTION Charles Leong